Torrone, A Campania Christmas Treat
Traditionally, torrone is eaten after lunches and dinner from Christmas Day until January 6th, or the Epiphany also called Giorno della Befana. Today, many varieties exist: soft and hard, classic or with chocolate, with almonds, hazelnuts or occasionally pistachios. Torrone is often served with an after-dinner amaro (bitters), a sambuca (a sweet anise-tasting digestivo), or a liqueur, such as Strega.
This Torrone has honey, hazelnuts from Avellino, the unique aroma of Strega liqueur and a covering of extra fine dark chocolate. These are not just a simple combination of ingredients, but the result of an expert blend by master Strega confectioners.
Honey, hazelnuts, the unique aroma of Strega liqueur and a covering of extra fine dark chocolate are not just a simple combination of ingredients but the result of an expert blend by master Strega confectioners.
Ingredients: Chocolate Covered Honey Nutcandy-Sugar, Toasted Nuts, Honey, Cocoa, Corn Syrup, Cocoa Butter, Egg Albumen, Emulsifiers